Adventurese at the cheese shop

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Oh, god. I'm going to eat here EVERY DAY. For $5, I got a half pound each of havarti with chives and smoked cheddar as well as five bagels. mmmm. and wedges of brie for a dollar, but brie is not an omellet cheese. wonderful.

what the best things at your local cheese and baked good emporiums?

― Ian Johnson (orion), Thursday, 29 January 2004 17:15 (twenty-one years ago)

Security camera photo of Ian going into his favorite store:

http://www.levelord.com/images/2002/january/NationalCheeseEmporium.jpg

― Ned Raggett (Ned), Thursday, 29 January 2004 17:17 (twenty-one years ago)

(Cheese every day would probably kill me. Wait, that's not true. There's a local Arabian market that I should frequent more often, then there's the German bakery sorta down the road aways...)

― Ned Raggett (Ned), Thursday, 29 January 2004 17:19 (twenty-one years ago)

MMMMMMMM, cheese shops. Neals Yard Cheese is my dealer-man. OH GOD I MISS STILTON. Oh wait, I'm in Vermont! ::runs to fridge and cuts huge block of cheddar:: that's better, mmmm.

― The River Kate (kate), Thursday, 29 January 2004 17:20 (twenty-one years ago)

Puddle cheese, soft cheese, camanbert, brique, brie or the like that has ripened to a point where you cut it and it runs out into a puddle.

― Ed (dali), Thursday, 29 January 2004 17:22 (twenty-one years ago)

Ed, that cheese that Suzy and you got me in Barcelona actually defeated me. I had a piece and I actually lost sensation in my tongue and had trouble breathing. HSA gobbled it right up, though, to prove how hard he is.

― The River Kate (kate), Thursday, 29 January 2004 17:24 (twenty-one years ago)

Catalunyan cheese of ultimate power.

― Ed (dali), Thursday, 29 January 2004 17:25 (twenty-one years ago)

I MUST HAVE THIS CHEESE

― Ned Raggett (Ned), Thursday, 29 January 2004 17:26 (twenty-one years ago)

Maybe we should have brought back quince jelly as well to mollify tongue singing properties.

― Ed (dali), Thursday, 29 January 2004 17:27 (twenty-one years ago)

Ohmigod, Ned, don't do it. It is the MINGING SPANISH BLUE CHEESE OF DEATH!!! It causes hallucinations. It cause delusions. It causes HSA to sing Boney M songs and do the butt dance around the living room. Oh wait, he does that anyway, never mind.

― The River Kate (kate), Thursday, 29 January 2004 17:27 (twenty-one years ago)

ah quince jelly and Asturian cider required next time.

― Ed (dali), Thursday, 29 January 2004 17:31 (twenty-one years ago)

cheese shops???? the closest to cheese shop in worcester is trader joes. im jealous.

― Chris V (Chris V), Thursday, 29 January 2004 17:31 (twenty-one years ago)

Quince Jelly, mmmm. HSA's mum makes that. The best thing ever is hot plum jelly or damson fruit jelly and extra sharp West Country cheddar, yum, oh my god, it does the cheesy dance of goodness all over your taste buds.

― The River Kate (kate), Thursday, 29 January 2004 17:31 (twenty-one years ago)

My mom bought a hunk of imported parmesan from the Italian deli and it was deeeeeelicious. I love the way you stick a knife into parmesan and just break off a jagged piece. YUM.

― Jeanne Fury (Jeanne Fury), Thursday, 29 January 2004 17:32 (twenty-one years ago)

they have really good deals on basic cheese (cheddar, brie, mozz, etc) at the shop on 3rd avenue and 9th street (i think). my expensive obsession is truffled cheese. i get a bit every now and then from garden of eden. when i'm in the west village i usually stop in at murray's cheese shop on sullivan, but the aroma is a bit intense.

xpost

cheese with a good fruit jelly is obscenely good.

― lauren (laurenp), Thursday, 29 January 2004 17:34 (twenty-one years ago)

I miss the bar I used to go to in Italy that would put a whole parmesan on the bar that you could hack chunks from to eat while you boozed.

― Ed (dali), Thursday, 29 January 2004 17:34 (twenty-one years ago)

I am bringing home Extra Sharp Hunters Sheddar, 4 Year Old Minging Cheddar Of Death and Monteray PepperJack cheese for HSA to prove his manhood wherewith.

― The River Kate (kate), Thursday, 29 January 2004 17:34 (twenty-one years ago)

also props for cheddar and blackcurrant or damson jam

― Ed (dali), Thursday, 29 January 2004 17:34 (twenty-one years ago)

Sheddar? What kind of cheese is this Sheddar business? D'oh!

― The River Kate (kate), Thursday, 29 January 2004 17:35 (twenty-one years ago)

please feel free to send me cheese!

― Chris V (Chris V), Thursday, 29 January 2004 17:36 (twenty-one years ago)

Maybe when they dig the post office out of a snowbank!

― The River Kate (kate), Thursday, 29 January 2004 17:39 (twenty-one years ago)

i'm totally drooling now.
the onion jam that comes with the cheese plate at my friend's pub is amazing. i'll be gorging on it next weekend (along with oatcakes), if everything goes according to plan.

― lauren (laurenp), Thursday, 29 January 2004 17:40 (twenty-one years ago)

MMM, onion marmalade.

― Ed (dali), Thursday, 29 January 2004 17:41 (twenty-one years ago)

::drools::

― The River Kate (kate), Thursday, 29 January 2004 17:41 (twenty-one years ago)

i'll be eating the aforementioned condiment in islington, so london folx are welcome to join in the gluttony!

― lauren (laurenp), Thursday, 29 January 2004 17:45 (twenty-one years ago)

It is the MINGING SPANISH BLUE CHEESE OF DEATH!!! It causes hallucinations. It cause delusions.

Therefore it is EVEN BETTER than ever.

I have a spectacularly aged chunk of gouda from a local cheesemaker whose products I buy that I am waiting still to finally unwrap. It tempts me, but no, not yet. Soon.

― Ned Raggett (Ned), Thursday, 29 January 2004 17:45 (twenty-one years ago)

Which pub is it, Lauren?

― The River Kate (kate), Thursday, 29 January 2004 17:46 (twenty-one years ago)

thee heavenly social in arlington square.

― lauren (laurenp), Thursday, 29 January 2004 17:52 (twenty-one years ago)

they have really good deals on basic cheese (cheddar, brie, mozz, etc) at the shop on 3rd avenue and 9th street (i think).

This is, in fact, the very cheese shop I'm talking about. Just three blocks away from home. Mmm.

― Ian Johnson (orion), Thursday, 29 January 2004 21:12 (twenty-one years ago)

brie is not an omellet cheese

Au contraire! Try making an omelet with brie and apple slices. Holy shit that's good.

― nickalicious (nickalicious), Thursday, 29 January 2004 21:14 (twenty-one years ago)

ian, you have excellent taste in discount cheese. and you're my neighbor, it seems.
now i want a brie, apples, and onion marmalade on a baguette. where's the sandwich genie?

― lauren (laurenp), Thursday, 29 January 2004 21:32 (twenty-one years ago)

Hey Ned (or anyone else), do you know where I can get any illegal (i.e. young - aged under 30 days) raw milk camembert in SoCal?

― Spencer Chow (spencermfi), Thursday, 29 January 2004 21:34 (twenty-one years ago)

For some reason a lot of my dreams take place in East Village Cheese though I've only been inside once or twice. I spend my cheese money at Murray's. His raw Brie de Meaux is phenomenal.

(Are you in Loeb, Ian?)

― Paul Eater (eater), Thursday, 29 January 2004 21:46 (twenty-one years ago)

arrrgh! that does it. i'm going to murray's as soon as i leave the office. raw brie, jesus christ.

― lauren (laurenp), Thursday, 29 January 2004 21:49 (twenty-one years ago)

time to go back to work. i just read the above as:
raw bride of christ.

― Orbit (Orbit), Thursday, 29 January 2004 21:50 (twenty-one years ago)

Just as a rule of thumb I'd try the most tony farmer's market you can find. An equivalent to London's Borough Market. And I really miss the cheapo smoked mozzarella from that shop you NYcers are propping. MMM, nitrates!

Kate! If you see this when come back bring us some Jack. Mmmmm.

― suzy (suzy), Thursday, 29 January 2004 21:51 (twenty-one years ago)

Carey's a fan of the East Village shop too, I hear. I've still never been (the only cheese I can afford now is of the "government" variety).

― hstencil, Thursday, 29 January 2004 21:56 (twenty-one years ago)

i just noticed that favorite baked goods were mentioned initially but ignored in favor of the more glamorous cheese. so, to answer than bit: onion disks and bialys from kossar's on essex and grand. bagels from david's on 1st between 13th & 14th. pugliese from the sullivan street bakery.

― lauren (laurenp), Thursday, 29 January 2004 21:56 (twenty-one years ago)

Lauren, is your friend with the pub called Robin?

― suzy (suzy), Thursday, 29 January 2004 21:58 (twenty-one years ago)

no, it's a different person ( and actually, she's jumping over to supervise the new one in trendy east london but i've been promised that i can keep cheese plate privileges at the islington branch).

― lauren (laurenp), Thursday, 29 January 2004 22:10 (twenty-one years ago)

Oh OK. I'm probably closer to the Islington one but tend to go to the original one in L'il Portland Street. Did she say where the East End one was gonna be?

*also La Fromagerie is prob where they get their cheese from.

― suzy (suzy), Thursday, 29 January 2004 22:19 (twenty-one years ago)

it's open already. i think it's right by 333? i could be making that up, though...

― lauren (laurenp), Thursday, 29 January 2004 22:28 (twenty-one years ago)

Hey Ned (or anyone else), do you know where I can get any illegal (i.e. young - aged under 30 days) raw milk camembert in SoCal?

PEDOPHILE.

I'm not entirely sure but I know several people on this board and off it who would.

― Ned Raggett (Ned), Thursday, 29 January 2004 22:43 (twenty-one years ago)

I need to know. Must... have.... young.... raw.... cheese.

― Spencer Chow (spencermfi), Thursday, 29 January 2004 22:50 (twenty-one years ago)

also, quesophile?

― Spencer Chow (spencermfi), Thursday, 29 January 2004 22:50 (twenty-one years ago)

Hey Ned (or anyone else), do you know where I can get any illegal (i.e. young - aged under 30 days) raw milk camembert in SoCal?

meet me at the corner of Sunset and Lucille with $100 in small bills. no cops. the password is "nice weather we're having."

― Orbit (Orbit), Thursday, 29 January 2004 22:53 (twenty-one years ago)

Suzy, do you want Monteray Jack, Colby Jack or Pepper Jack? (Was looking for an excuse to go back and BUY MORE CHEESE!!!)

― The River Kate (kate), Thursday, 29 January 2004 23:53 (twenty-one years ago)

Damn now I have a crawing for sharp vintage cheddar on oatmeal cakes with pickled onions on the side. Damn this hangover and your cheeses of DOOM.

― Trayce (trayce), Friday, 30 January 2004 00:11 (twenty-one years ago)

where's the sandwich genie?

39th & third; $4 for an epic sandwich and your choice from two soups made fresh daily. mmmm.

― Ian Johnson (orion), Friday, 30 January 2004 00:35 (twenty-one years ago)

Ed OTM. I'm going to buy a camambert tomorrow and leave it on the coubntertop until it tries to escape of it's own volition, then I'm going to eat it scraped across toast.

― Matt (Matt), Friday, 30 January 2004 01:29 (twenty-one years ago)

cheese top 5 as of today:

parmigiana reggiano, the eternal classic
comté lait cru
"le petit" camembert
st-paulin
and this other one, I forget the name, I'm really bad with cheese names but it's good.

― s1ocki (slutsky), Friday, 30 January 2004 01:41 (twenty-one years ago)

my current top five is

st marcelin
machego curado
brique de brebis
stilton
parmaggiano reggiano

― Ed (dali), Friday, 30 January 2004 02:04 (twenty-one years ago)

oh, and this other kind I can't remember, it's a sheep's cheese my friends serve in their restaurant

― s1ocki (slutsky), Friday, 30 January 2004 02:14 (twenty-one years ago)

Years ago when my daughter was in kindergarten or first grade I bought this fantastic book on French Cheeses. I wonder if she still has it.

― Roman (Roman), Friday, 30 January 2004 03:01 (twenty-one years ago)

Speaking of cheeses, I just found all my old Anatole books! It's funny, HSA also used to love Anatole as a child. I wonder if it warped both of us in the cheese-loving direction.

― The River Kate (kate), Friday, 30 January 2004 03:03 (twenty-one years ago)

Sharp Cheddar+apples
Brie+baguette+chocolate
Freshly grated parmesan+popcorn
Stilton+sesame water crackers+Chilean table wine
Smoked gouda on its own, baby!

― Roman (Roman), Friday, 30 January 2004 03:11 (twenty-one years ago)

Could somebody explain the good things about Brie?

Bad things:

It's posh Dairylea.
It gets stuck on the knife.
You can't spread it.
You can't slice it.
The rind is one of the most annoying cheese rinds there is.
It's fattening.
It's messy.
It tends to come in an inconvenient shape.
It's moreish.
It makes you feel disgusted with yourself after you've eaten it.
You have to look away when people are eating it.
It clogs the digestion.

― R the bunged up with jollop of V (Jake Proudlock), Friday, 30 January 2004 10:46 (twenty-one years ago)

kate, someone was telling me that they got in trouble for bringing cheese back from the states. i can't remember who would have told me this story, it must be someone from gen dean or something. but they don't want any american dairy products over here, and dogs actually found the cheese in his bag...

so be careful, oh cheese smuggler!

― colette (a2lette), Friday, 30 January 2004 10:53 (twenty-one years ago)

Ohhh I now so hanker after cheese. Stilton, right? It surely gets better with age, right?

So say if you have a block which is er... two months past it's sell-by date, that just means it's BETTER, right?

Right?

― Sarah (starry), Friday, 30 January 2004 10:58 (twenty-one years ago)

Spencer, you tried Gelner's in Century City? I know a few people who managed to befriend the cheezmeister and got stuff from under the table. But that was probably ten years ago...

― Baaderist (Fabfunk), Friday, 30 January 2004 11:05 (twenty-one years ago)

OMG TERROR CHEESE!

It's OK to bring back stuff which is prepackaged (I've brought back posh hot dogs before, and also Lotus frozen Vietnamese eggrolls). But just in case, sniffer dogs' noses can't get through sealed Tupperware (according to semi-dodgy people who should know these things).

― suzy (suzy), Friday, 30 January 2004 11:08 (twenty-one years ago)

Well, Stilton gets better with age when enclosed in its rind. But if you keep a cut wedge too long, it dries, I find. It's best slightly moist, in my opinion, like most things.

― R the bunged up with jollop of V (Jake Proudlock), Friday, 30 January 2004 11:55 (twenty-one years ago)

Is your name pronounced "Arrrr", pirate style?

― Markelby (Mark C), Friday, 30 January 2004 11:56 (twenty-one years ago)

Well it's still sealed in it's supermarket wrappings so...?

― Sarah (starry), Friday, 30 January 2004 12:07 (twenty-one years ago)

Oh, I see...well, I admire you for being able to resist eating it. Or have you bought a job-lot of knockoff, or something?

Yes, piratical.

― R the bunged up with jollop of V (Jake Proudlock), Friday, 30 January 2004 12:11 (twenty-one years ago)

By the way, is "adventurese" a sort of language?

Give me a scarping of your oldest Camembert, my love, to wipe over my body, for I go to war at dawn tomorrow, and t'will help repel the gollocks of the Torrid Danskers of Um!

― R the bunged up with jollop of V (Jake Proudlock), Friday, 30 January 2004 12:17 (twenty-one years ago)

I have contacts at a certain major supermarket deli counter, you see.

― Sarah (starry), Friday, 30 January 2004 12:32 (twenty-one years ago)

Hrarrgh. Can Lixi get me some mature cheddar made with BODDINGTONS? Cor that stuff's good.

― Liz :x (Liz :x), Friday, 30 January 2004 13:11 (twenty-one years ago)

OMG MINGING CHEDDAR OF DEATH ALERT AT THE VIRGIN BAGGAGE COUNTER!!!

For fucks sake. My mum just told me that it's against the law to lock your suitcase now. KER-IST ON A BIKE!!! I fear dodgy baggage handlers far more than I ever feared terrorists.

― The River Kate (kate), Friday, 30 January 2004 13:25 (twenty-one years ago)

I've ne'er seen this Liz but I will make enquiries as to deli stockage. It sounds a little sus to me, then again I don't particularly recall liking that other (unbranded) BEER CHEESE either much.

― Sarah (starry), Friday, 30 January 2004 13:28 (twenty-one years ago)

As opposed to real actual beer and real actual cheese. God I fancy a pint. A lovely lovely pint.

Lovely pint.

http://userpic.livejournal.com/5186702/1061238

― Sarah (starry), Friday, 30 January 2004 13:29 (twenty-one years ago)

Thort you was on ye waggon?

Anyway, forget beer-flavoured cheese, howsabout cheese-flavoured BEER? Cor what a concept. Enough with those wussy fruit beers (flipping Belgian monks, what do they know?) - what we need is WensleydALE.

― Liz :x (Liz :x), Friday, 30 January 2004 14:46 (twenty-one years ago)

I had an 'Irish Cheese Plate' at a pub the other night. I didn't know what any of them were but some were delicious.

This thread makes me feel pedestrian in my cheese-loving. And I do love cheese, I'm from Wisconsin, but I tend to stick to cheddar (the older and sharper the better!!), muenster, havarti, monterey jack, etc. rather than the crumbly/smelly cheeses.

― Jordan (Jordan), Friday, 30 January 2004 15:02 (twenty-one years ago)

one year passes...

I stand corrected!!

: (

as per

― cozen (Cozen), Sunday, 11 December 2005 23:52 (twenty years ago)

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